Issuu

Behind the Scenes at

Purple Sky Winery

O C TO B E R 2 02 6

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Dr. Julie Maughan Board-Certified Dermatologist & Founder

FALL IS THE SEASON TO REPAIR SUMMER SKIN After a summer of hiking, biking, boating, and enjoying Utah’s outdoors, fall is a great time to check in with your skin. High-altitude sun and our dry climate can leave behind brown spots, roughness, redness, and other signs of sun damage. Think of fall as a seasonal skin reset: keep using daily sunscreen, restore moisture as temperatures cool, and watch for anything new or changing. Healthy skin is part of overall wellness—and helps keep you ready for your next Northern Utah adventure.

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Protecting your skin starts with a quick, easy exam. SCHEDULE TODAY. 801.475.5210 | wasatchdermatology.com 5734 S 1475 E, Ste 300 · Ogden, UT

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LIFESTYLE LETTER

The Universal Love Language Engaged to a chef, I’ve come to appreciate the art, science, and skill behind the kitchen. But what I’ve noticed most is that the best compliment isn’t a review or a perfectly plated dish; it’s watching people gather around good food, connect with one another, and support the farmers and small businesses that make Ogden so special. We at Ogden City Lifestyle are quite the local foodies. From PurpleSky Winery to Xalisco, where our beloved Publisher, Katrina Hammond, explores authentic Mexican flavors and family roots, to our excellent Editor, Evana Mauriz’s journey across the Atlantic in Taste of Spain, these stories celebrate food as an experience and a way of connecting us to place and one another. And no one appreciates a home-cooked meal quite like a chef. They’ve dedicated their lives to nourishing others, so they understand the love behind someone taking the time to cook for them. Even if my own puppy runs from the oven fan, I know nothing would make my chef more grateful than a home-cooked meal, even if it’s a little crispy. Speaking of pups, meet Bella, an absolute beefcake babe from Weber County Animal Services. She’s a big, happy girl with one caveat: she prefers to be an only child. As I drove home to my own princess pup, I found myself hoping Bella would soon find a home of her own. Because whether you’re cooking for someone you love, making a meal for yourself, or caring for a special dog, feeding someone is a universal love language. And it’s always worth sharing.

October 2026 PUBLISHER

Katrina Hammond | katrina.hammond@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Evana Mauriz | evana.mauriz@citylifestyle.com S O C I AL M E D I A C O O R D I N ATO R

Kelley Lord | KelleyLynnLord@gmail.com CONTRIBUTING WRITERS

Evana Mauriz, Katrina Hammond, Kelley Lord, Molly Harper, Nicolette Martin, Pauli Reep C O N T R I B U T I N G P H OTO G R AP H E R S

Angel Ferreira, Evana Mauriz, Farr's Jewelry & Cameras, Katrina Hammond

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Josh Govero LAYOUT DESIGNER Amanda Schilling

K E L L E Y L O R D , S O C I A L M E D I A C O O R D I N AT O R @OGDENCITYLIFESTYLE

QUALITY CONTROL SPECIALIST Anna Minnick

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Ogden City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Ogden area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions.

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L I F E ST Y LE LE T T E R

No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Ogden City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

24 Featured

22 24

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

70 Years of Trust

Generations of Ogden families have trusted Farr’s for jewelry, cameras, craftsmanship, value, and personal service.

A Taste of Spain

A journey through the simple flavors and traditions of central Spain

Winemaking Pioneers of Utah

Lifestyle Letter

City Scene

Business Monthly

Inspired By HEALTH + WELLNESS

Local Limelight LOCAL SERVICES

Culinary Creations FOOD + BEVERAGE

Travel Journal FOOD + BEVERAGE

Must See FOOD + BEVERAGE

Local’s Choice FOOD + BEVERAGE

Eat Right FOOD + BEVERAGE

Behind the scenes at Purple Sky Winery and Restaurant.

On the Cover Lead winemaker and general manager, David MaKieve, stands proud in his work to make the highest quality local wine Northern Utah has to offer. Photography: Angel Ferreira with Farr’s Jewelry & Cameras

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

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1: Luis Lopez helps celebrate Dr. Hammond's birthday! 2: Canyon Moore bringing the good vibes and good grub. 3: Amy Mendez celebrating her birthday. 4: Kaia Wallace, master of the cheese pull. 5: Andy and Marley bringing instant fun! 6: All hail, Jacquie King, beer tender at Ogden Beer Company. 7: Freshly baked from Elevated Bagels

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8: Pumkin carving at its finest. 9: Friends picking pumkins in Ogden Valley. 10: Happy Halloween! 11: The Bosworth family is always having fun! 12: Wayne's World with River and Rachel. 13: When two worlds collide. 14: Bringing forth the big laughs and big muscles to everyone around.

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Mary Elizabeth Dee Shaw Gallery Weber State University’s Shaw Gallery and Hall Sculpture Garden in the Kimball Visual Arts Center feature continually changing exhibitions. In partnership with the city of Ogden, WSU also curates public art at the Dumke Arts Plaza. • Monday - Friday: 11 a.m. to 5 p.m. (open until 9 p.m. during Ogden’s First Friday Gallery Stroll during the academic year.) • Saturday: 11 a.m. to 3 p.m. • Sunday: Closed, Summer, and University Breaks.

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(801) 833-2889 Farr’s Jewelry and Cameras Making Ogden sparkle since 1956, Farr’s Jewelry & Cameras has built its reputation on quality, craftsmanship, and personal service. From engagement rings, fine jewelry, and repair services to cameras, lenses, rentals, and photography equipment. Farr’s continues a 70-year-long tradition of helping Northern Utah customers find exactly what they need.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / O G D E N

Kindness Chronicles: Life Lived Fully Sometimes kindness means giving yourself permission to live your life, regardless of its obstacles. Life Is Meant to Be Lived: A Podcast People often ask me how I do everything I do while living with cystic fibrosis. My sarcastic answer has always been, “Well, there’s no other option but to lay around and be sad all day.” Of course, I learned to say it a little more kindly: life is meant to be lived. At first, it was just a phrase I started saying. But the more I said it, the more I realized how much it meant to me. I began looking around and noticing something: I wasn’t the only person living in spite of hard things. Everywhere I looked, people were carrying struggles I couldn’t see and still choosing to build beautiful, complicated, meaningful lives. And, honestly, it made me sad that people were so surprised by mine. Somehow, we have come to believe that when something difficult happens, our lives are supposed to become smaller. That we have to wait until we feel better, until circumstances change, until we have more time, more money, more confidence, or fewer obstacles. But what if we stopped waiting?

ARTICLE BY MOLLY HARPER

I NSP IR E D BY | HEALTH + WE LLN E SS

That question became the foundation for Life Is Meant to Be Lived, a podcast about reimagining struggle and doing things differently. Through honest conversations and real stories, I wanted to explore what happens when we stop seeing our challenges as boundaries and start asking, “What else is possible?” I don’t believe living fully means pretending things are easy. It means refusing to let the hard things make every decision for you. Maybe your life looks different than you imagined. And that can be enough, too. Maybe it has been harder than you ever expected. That doesn’t mean you have to live less. Life is meant to be lived—and sometimes, living means reimagining what you thought was possible.

Life Is Meant To Be Lived with Molly Harper

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Years of Trust

Generations of Ogden families have trusted Farr’s for jewelry, cameras, craftsmanship, value, and personal service. In 1956, Vern Farr opened Farr & Company in an upstairs showroom on Washington Boulevard, when downtown Ogden was the center of shopping for northern Utah. Department stores, theaters, restaurants, jewelers, and busy sidewalks surrounded the young business. Vern built Farr’s around a simple idea: offer quality merchandise at a fair price, stay flexible, and take great care of people. Early Farr’s advertisements show just how broad that merchandise mix once was. Diamond rings appeared beside cameras, projectors, binoculars, luggage, appliances, typewriters, and household goods. If customers wanted something the store did not have, Farr’s could often help find it. That willingness to listen, adapt, and serve became part of the company’s identity. As shopping habits

changed, Farr’s changed with them. Jewelry became the heart of the business, while cameras became another specialty. Today, Farr’s Jewelry & Cameras continues the tradition built over generations. Much of the store’s success comes from the experience and care of its team, with expertise in jewelry sales, custom design, repairs, goldsmith work, cameras, and photography equipment. For generations, Farr’s has been there for many of life’s important moments. Local families have returned for engagement rings, wedding bands, anniversary gifts, repairs, custom design, cameras, and advice they can trust. The merchandise and the way people shop may have changed over the years, but Farr’s commitment to its customers has remained the same: quality products, fair prices, trusted expertise, and great service.

“A kind, knowledgeable team has always been part of the Farr’s formula.” -DIRK FARR

Farr's storefront 1956

LOCA L LIM E LIGH T | LO CAL SE RVICE S

A LEGACY ROOTED IN OGDEN Seventy years after Vern Farr first opened an upstairs showroom on Washington Boulevard, Farr’s remains part of downtown Ogden. The store has grown and evolved along with the community, becoming a destination for fine jewelry, custom design, repairs, cameras, and photography equipment. Through generations of change, Farr’s has remained a familiar local business serving customers throughout Ogden, Weber County, and Northern Utah for seventy years.

CRAFTSMANSHIP FOR TODAY Today, that same commitment is reflected in Farr’s fine jewelry, craftsmanship, and service. Customers can compare natural and lab-grown diamonds and explore engagement and anniversary jewelry, discover current fine-jewelry styles, or create something custom with confidence in store. From CAD design and stone setting to sizing, repair, polishing, and restoration, Farr's combines modern tools with the hands-on expertise customers have trusted for generations throughout Northern Utah.

A CAMERA TRADITION The camera department carries forward another important part of Farr’s history. Cameras have been part of the store since the early days, and that specialty remains strong today with cameras, lenses, accessories, rentals, and knowledgeable guidance for photographers. It is a distinctive link between Farr’s past and present—and the reason customers can still proudly say, “The best camera store is inside a jewelry store.”

Farr’s Jewelry—Making Ogden Sparkle Since 1956 OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / O G D E N

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Global Real Estate Advisor 801.745.7531 deb.perry@sothebysrealty.com

This material is based upon information that we consider reliable, but because it has been supplied by third parties, we cannot represent that it is accurate or complete, including price, or withdrawal without notice; square footage is an estimate only. Any renderings and illustrative maps are conceptual only and subject to change. ©MMXXVI Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company. Each Office Is Independently Owned And Operated. Copyright© Summit Sotheby’s International Realty 2026.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / O G D E N

Br ing ing Joy B ack i nto the K itchen

Chef Dennis Prescott Talks Falling in Love with Feeding People and the Connection Food Creates

Fi nd t he t h i ng s t hat you love . Ta ke t he st re s s out of fo o d . Fe e d p e ople b e c au s e a l l t hey re a l ly c a re a b out i s sp end i ng t i me w it h you . Br i ng joy back i nt o t he k it chen .”

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

Whether you know him from the Netf lix hit Restaurants on the Edge or from his absolutely mouth-watering food photos as @dennistheprescott on the ‘gram, this former-musician turned internationallyrenowned Chef is an amazingly talented, thoughtful, and globe-trotting force to be reckoned with. When it comes to inspiration for creating experiences around food and your communit y, as well as creating travel bucket lists to some of the world’s most unique and delicious destinations off the beaten path, Chef ‘Dennis The Prescott’ is a culinar y change maker whose feed you’ll want to feast on. Host for two seasons of the show, Dennis and his two food and design co-hosts travel the world to revive failing restaurants by connecting them to the local culture. Filming included 13 episodes over 9 months that included three in Canada, one in the continental US, one in Hawaii, and others outside of North America, including Hong Kong, Slovenia, Austria, Malta, St. Lucia and Finland.

Travel Recom mend at ions for Foodies “Slovenia borders Italy and Croatia, which is to say there are a lot of shared values in and around food; they have really great cheese, dairy, beef, pasta, but very few tourists, hardly any. So if you love Italy, that kind of specific travel and food experience, particularly Northern Italy, because you can see the Alps from where they are. It’s picture perfect, a beautiful place, and also where orange wine is from.” Dennis also highly recommends Costa Rica, Hawaii and Finland. “Most people love the idea of travel, but we tend to pick the same places when we travel, and there is nothing wrong with that, they are amazing for a reason, but when you get off the beaten path a little bit, you learn the difference between vacation and travel.” In addition to travels, Dennis is a huge advocate for supporting local businesses and the connection grilling in your own backyard can make. “Grilling is inherently communal. You talk to your neighbors, they smell it, they ask you what you’re cooking; the whole act of it is a community. One of the most common fears Dennis hears from people cooking and/or grilling at home is, ‘where do I start?’ Dennis recommends cooking the things that bring you joy — things that are on a restaurant menu you can’t NOT order because you’re so pumped that those dishes are on there. “Find the things that you love. Take the stress out of food. Feed people because all they really care about is spending time with you. Bring joy back into the kitchen.” OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / O G D E N

A Ta ste of Spa i n A journey through the simple flavors and traditions of central Spain

T R AV E L J OU R N A L | FO OD + BE VE RAGE

solely with coarse salt and roasted over an open fire fueled by dried grapevines. As the wood smokes, the natural richness of the lamb takes center stage, developing a golden exterior and tender meat. The roast is paired with fresh salad and gazpacho, both vibrant and made with fresh Tudela tomatoes. And, of course, partnered with a glass of wine. Have you ever experienced the Spanish bodega? It is a respite from the summer heat, where family and friends linger over local wine, shared platters, and conversation. In Tudela, lunch is never rushed. In fact, nothing is ever rushed. And that is what makes the food here so special. It isn't complicated, and it doesn't need to be. Whether that table is in Spain or right here in Utah, there is something beautiful about slowing down and sharing a meal. Here’s to full tables and good company this fall. Salud!

ARTICLE BY EVANA MAURIZ

I’d like to take you on a journey thousands of miles away to a small town in the heart of Spain. This is the pueblo of Tudela de Duero, where the Duero River has shaped the land, culture, and lives of families for generations. While its roots date back to the Roman era, Tudela began taking shape in the 12th century. Then, around the 16th century, tomatoes arrived from the Americas, eventually becoming one of the region’s most celebrated crops. Every August, the town celebrates its annual Tomato Festival, showcasing hundreds of heirloom varieties, free to taste. Fresh seafood and jamón (dry-cured ham) are also staples across the land, but special occasions call for something sacred: el lechazo (lamb). Locals describe a bite of lechazo as "the heavens opening up and the light of God shining directly onto your plate." The secret lies in the carro—a traditional outdoor grill. The lamb is seasoned

Tomato Festival squid and octopus salad

“

“ F o o d d o e s n’ t h ave t o b e co m p l i c a t e d ; sometimes simple ingredients create the m o s t m e m o r a b l e m e a l s .”

Bodega (wine celler)

Lechazo (lamb) roasting on a traditional carro (grill) OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / O G D E N

The Winemaking Pioneers of Utah Behind the scenes at Purple Sky Winery and Restaurant, where meticulous winemaking meets fresh ingredients, elevated dining, and exceptional hospitality.

ARTICLE BY EVANA MAURIZ PHOTOGRAPHY BY ANGEL FERREIRA

M UST SE E | FO O D + BEVERAGE

CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / O G D E N

Behind every bottle at Purple Sky Winery lies an intense, roundthe-clock operation. Under the guidance of Head Winemaker/ General Manager David McKieve, the winemaking process is a meticulous science that begins long before sunrise. Harvest begins under the cover of darkness, typically between 2:00 a.m. and 3:00 a.m. Picking grapes during the coldest hours of the night allows the fruit to remain as cool as possible for processing. By morning, the grapes arrive at the winery and immediately enter a pneumatic bladder press to extract the juice. From there, the juice flows directly into large stainless-steel fermentation tanks. Wrapped in temperature-controlled glycol jackets, these tanks allow McKieve to precisely monitor fermentation for approximately 30 days. Once fermentation is complete, the wine moves through an in-house bottling line capable of filling, labeling, and sealing 2,000 bottles per hour. Because every step—from picking, pressing, fermenting,

M UST SE E | FO O D + BEVERAGE

and bottling—happens directly on-site, the winery maintains complete control from vineyard to bottle. Crafting exceptional wine in Northern Utah requires adaptive techniques. Because standard European grapevines can struggle with the region’s cold climate, Purple Sky utilizes cold-tolerant French-American hybrid grapes suited to Northern Utah. The vineyard is where quality begins. Over more than five years with the project, he has focused on selecting the right varieties and growing regions—an essential foundation for wines that reflect both Utah’s challenging climate and its emerging place in the world of winemaking. To complement the estate lineup, McKieve works with trusted growers in Washington, Oregon, and California. Those grapes are brought to Utah, where Purple Sky handles the production, fermentation, and bottling on-site to ensure the highest quality.

Meet the MAKERS David MaKieve has been at the center of the winemaking process since the project began more than five years ago. Recruited from California, where he had built his winemaking background, he helped develop Purple Sky’s winery. Today, his role encompasses both winemaking and the broader direction of the operation. For MaKieve, the journey is an ongoing labor of love focused on elevating the region's profile. "We're really trying to help pioneer winemaking in Utah." At the adjoining restaurant, general manager Nate King has spent the past several months refining Purple Sky’s dining experience with the same commitment to quality. His vision is elevated fine dining paired with a level of hospitality designed to make guests feel cared for. David MaKieve, General Manager & Head Winemaker

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / O G D E N

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YO U R D I G I TA L D E S T I N AT I O N FOR LOCAL LIVING

WEBER COUNTY ANIMAL SERVICES Justin Case

ADOPT OR FOSTER TODAY! Come by! Take a dog for a walk, pet a cat, or donate extra pet items. Anything helps!

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / O G D E N

ARTICLE BY KATRINA HAMMOND

EXPERIENCE THE HEART OF XALISCO'S

David Lopez Jr.

AUTHENTIC MEXICAN FLAVORS AND JALISCO ROOTS MEET VIBRANT OGDEN CULTURE. Nestled in the heart of the community, Xalisco Tequila Bar and Restaurant offers a celebration of heritage, family, and local culture. Owned by brothers David and Luis Lopez alongside family friend Kerry Gibson, this local hotspot is deeply rooted in a rich family story. The Lopez family originally moved to Ogden from Tequila, Jalisco, Mexico. Today, they have successfully woven the vibrant cultures of Ogden and Jalisco into a single, welcoming experience. "We want people to walk in," explains David Lopez, "feeling like they just walked into a family's home." This sentiment comes to life in the dining room, which features a stunning mural painted by a local artist. The artwork beautifully depicts deep cultural roots through Jalisco’s iconic agave plants, seamlessly intertwined with Ogden's historic train.

LOCA L’S CH OICE | FO O D + BE VE RAGE

Authentic Flavors and Unforgettable Drinks

Xalisco's serves a wide variety of authentic Mexican food. Among the crowd favorites are their tamales, crafted from a cherished family recipe. To complement your meal, the restaurant offers an array of beautiful, handcrafted drinks, including local favorites like the Margarita Tamarindo and the refreshing Hibiscus Margarita. Xalisco knows how to throw a party. If you are celebrating a birthday (21 and over), the restaurant sets the bar on fire with dramatic sparks and fun bubble machines. Looking to host your own gathering? Xalisco's also provides full-service catering for events.

Exciting Updates on the Horizon

There is always something new brewing at Xalisco's. By the end of the year, the restaurant will open a brandnew tequila tasting room partnered with curated pairings. Guests can also look forward to Xalisco's very own exclusive tequila line launching soon.

Giving Back to the Community

Beyond the food and atmosphere, one of the primary missions for the owners is giving back to the community that welcomed them. They actively donate to local police departments and schools while volunteering their time to make Ogden a better place for everyone. If you are 21 or older and looking to experience authentic Mexican cuisine intertwined with Ogden culture. Xalisco's is the place to be! OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / O G D E N

ROASTED BUTTERNUT SQUASH + PANCETTA AND SAGE + PENNE = PERFECT FALL PASTA . ARTICLE BY PAULI REEP

M Y H O G

OU R

EAT R IGH T | FO O D + BEVE RAGE

BEAUTY BACKED BY DOCTORS

Fall Penne with Roasted Butternut Squash INGREDIENTS: Servings: 4 • 2 1/4 lbs. butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups) • 1/4 cup olive oil, divided • kosher salt • 1 pound penne pasta • 3 ounces pancetta, sliced 1/4-inch thick and cut into small dice • 2 shallots, thinly sliced crosswise • 1/4 teaspoon crushed red pepper flakes • 10 fresh sage leaves, coarsely chopped • 1/2 cup finely grated Pecorino Romano cheese • 1/2 teaspoon ground black pepper

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FDA-Cleared • Experts • Financing Available DIRECTIONS: 1. Preheat oven to 400°F. 2. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil. Season with salt. 3. Transfer to the oven and roast until the squash is browned and tender, for about 15 minutes. 4. Bring a pot of water to a boil. Generously salt the water. Add pasta and cook according to package directions. 5. Drain pasta, reserving up to 2 cups of cooking liquid. Set pasta and reserved cooking liquid aside. 6. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, for 4 to 5 minutes. 7. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten. 8. Add cheese and black pepper, and cook, tossing gently, until pasta and squash are heated through. 9. Serve immediately with more grated cheese, if desired.

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